Boil the noodles

• Bring water to a boil and cook the noodles one minute before al dente.
• Reserve some of the noodle water, then drain the noodles.

Mix the sauce

• Combine the peanut butter, soy sauce, rice wine vinegar, sesame oil, honey, sriracha and noodle water in a bowl.
• Mix thoroughly until smooth.

Fry the garlic

• Mince the garlic and add it to a lightly oiled pan.
• Cook until translucent.

Thicken the sauce

• Pour the sauce into the pan with the garlic.
• Cook until slightly thickened.

Combine with the noodles

• Add the noodles to the pan.
• Mix until well combined.

Serve and garnish

• Transfer the noodles to a bowl.
• Optionally garnish with chili flakes, sesame seeds and scallions.